707. Stewed Lamb and Flageolets.
—Proceed as directed for No. 701, only using instead of the garnishing a pint of well-soaked and drained flageolets, five minutes before serving.
708. Stewed Lamb à la Parisienne.
—The same as for No. 701, using a garnishing of one pint of raw Parisian potatoes (No. 986) half an hour before serving.
709. Stewed Lamb and String Beans.
—The same as for No. 701, only substituting for garnishing, one pint of pared and cleaned string-beans half an hour before serving.
710. Stewed Lamb Louisiannaise.
—Proceed exactly as for No. 701, substituting for garnishing one pint of fried sweet potatoes, when serving, all around the dish.
711. Stewed Lamb à la Créole.
—The same as for No. 701, adding for garnishing two cut-up tomatoes, one cut-up green pepper, and one chopped onion. Serve with a bouquet of cooked rice for a garnishing around the dish.